Grilled Chicken Breast with Quinoa and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli

Herb-marinated chicken breast grilled to perfection, served with fluffy quinoa and oven-roasted broccoli florets with a touch of charred lemon.

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NUTRITION

369kcal
Protein
36.3g
Fat
10.4g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Boneless Skinless Chicken Breast

0.75 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

0.5 teaspoon Garlic Powder

0.5 teaspoon Dried Oregano

1 tablespoon Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, sea salt, and black pepper on the prepared baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, season the chicken breast with the remaining olive oil, garlic powder, dried oregano, lemon juice, salt, and pepper.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    Warm the pre-cooked quinoa in a small pan or microwave until heated through.

  • 7

    Slice the grilled chicken and serve alongside the fluffy quinoa and roasted broccoli, finishing with an extra squeeze of lemon if desired.

Grilled Chicken Breast with Quinoa and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli

Herb-marinated chicken breast grilled to perfection, served with fluffy quinoa and oven-roasted broccoli florets with a touch of charred lemon.

NUTRITION

369kcal
Protein
36.3g
Fat
10.4g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Boneless Skinless Chicken Breast

0.75 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

0.5 teaspoon Garlic Powder

0.5 teaspoon Dried Oregano

1 tablespoon Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, sea salt, and black pepper on the prepared baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, season the chicken breast with the remaining olive oil, garlic powder, dried oregano, lemon juice, salt, and pepper.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    Warm the pre-cooked quinoa in a small pan or microwave until heated through.

  • 7

    Slice the grilled chicken and serve alongside the fluffy quinoa and roasted broccoli, finishing with an extra squeeze of lemon if desired.